I usually roast butternut squash in chunks but roasting it whole in this hassleback style is a lovely variation. It looks special and makes a great centrepiece for vegetarian guests or as a side dish for roast and BBQ meats. I used half a squash here to cook for 2 or 3 but you can just as easily double it up in a bigger roasting tray.
- 1 butternut squash
- 6 banana shallots, peeled but kept whole
- 40g butter
- 1/2 tsp ground mace
- 1/2 tsp salt and ground black pepper
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- Flat leaf parsley to garnish
- 1 dessertspoon each of toasted pine nuts and pumpkin seeds
- Preheat the oven to 200C.
- Peel the butternut squash and slice the ends off. Halve it lengthwise and scoop out the seeds. Very carefully, make incisions into each squash half – about 2/3rds deep and a couple of millimetres apart to create the hassleback effect.
- Place it in a shallow-sided roasting tray. Add the shallots around the squash.
- Melt the butter in a pan with the mace, salt, pepper, chilli flakes and fennel seeds.
- Spoon the melted butter over the squash and shallots.
- Roast in the oven for 45 minutes. Take it out and baste it with the butter. Roast for another 15 minutes until it’s soft, caramelised and unctuous.
- Remove from the oven and dress with the toasted pine nuts and pumpkin seeds. Scatter with chopped parsley.
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